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Soft & Chewy Gingerbread Cookies - Ready to Serve

Soft & Chewy Gingerbread Cookies

Not only are these gingerbread cookies soft and chewy but they're also gluten-free!
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Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cup Gluten-Free Flour
  • 1 cup Sugar
  • 3/4 cup Butter unsalted, room temperature
  • 1/4 cup Molasses
  • 1 tbsp Water
  • 2 tsp Ground Ginger
  • 1 tsp Baking Soda
  • 3/4 tsp Ground Cinnamon
  • 1/2 tsp Ground Clove
  • 1/8 tsp Salt
  • 1 Egg
  • 1/4 cup Sugar set aside
Peppermint White Chocolate Dip (optional)
  • 5 ounces White Chocolate
  • 1/2 cup Butter unsalted
  • 1/2 tsp Peppermint Extract

Method
 

  1. Pre-heat oven to 350ºF and line a large baking sheet with parchment paper.
  2. In medium bowl combine flour, baking soda, ginger, cinnamon, clove and salt.
  3. In large separate mixing bowl whip butter then gradually add sugar. Once sugar and butter are well mixed whip in egg, water and molasses.
  4. Gradually add dry ingredients into butter mixture. 
  5. Once all ingredients are mixed well roll cookies into walnut size balls, roll in sugar and place on parchment paper spaced about 1/2 inch apart.
  6. Bake in over for 8-10 minutes, then allow to cool for about 3-5 minutes before transferring cookies to a wired baking rack.
Peppermint White Chocolate Dip (optional)
  1. In a double boiler, melt butter and white chocolate stirring consistently. Once chocolate is almost completely melted stir in peppermint extract. Dip half of each cookie in white chocolate then set aside and let cool (I usually have to melt the chocolate in batches as the chocolate hardens VERY fast).

Notes

Gingerbread cookie recipe adapted from All Recipes and White Chocolate Dip inspired by Cooking Classy